I've been baking these cookies for about 5 years now, but they are such a project I usually only get around to them about once or twice a year. I usually make them in August because my dad, brother and Michael all have August birthdays and LOVE these cookies. They always turn out really well, but be forewarned: they take a really, really long time. I normally double the recipe and it takes all day, but even if I made the normal amount it would take at least 3 - 4 hours. If you have the time and the appetite I highly suggest you try these cookies.
Ingredients
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
about 1 1/2 packages of Andes mints (if you're having troubles finding these, try CVS)
In a pan over low-medium heat, melt the butter, brown sugar and water together. I usually cut the butter up in small pieces to help it melt more quickly.
Stir until melted.
Take the pan off the heat and add the chocolate chips. Stir again until melted.
Once melted, pour the mixture into a large bowl and let it cool for about ten minutes.
Once cooled, mix in the eggs.
Then, mix in all of the dry ingredients (flour, baking soda and salt.)
Once completely mixed, the batter should go in the fridge for about an hour. (This time I broke up the baking a bit by leaving the batter in the fridge over night and baking the cookies the following day. The cookies turned out just as well but the batter will need to come to room temperature before you can get it ready for the cookie sheet)
If you're going to leave the batter in the fridge over night, make sure to seal it with tin foil or saran wrap. In this picture Michael is demonstrating how to keep the batter really fresh by "tucking" in the batter with the saran wrap.
Once the batter has been chilled, begin to form small balls on a cookie sheet with tin foil on it.
After the cookie sheet is filled, put it in the oven at 350 degrees for 7-8 minutes depending on the size. I generally put them in for 7 minutes whether they're really small or a little larger so they are really soft and stay fresh longer.
Immediately after taking the cookies out of the oven, put a half of an Andes mint on each cookie (I try to unwrap and break each one in half sometime before the cookies are ready to be taken out). Once the candy has started to melt, use a spoon to spread the candy around the top of the cookie.
Take the tin foil off the cookie sheet and set it aside to cool and for the candy to harden. As this recipe makes so many cookies you will have to repeat the steps several times before you have finished the batter. After a few rotations it's helpful to get into a rhythm so you get several things accomplished at once. These cookies can be tiring, but they're delicious!
This is the amount the doubled recipe makes (except about 10 cookies were already eaten). They can stay fresh for about 2 weeks if they're stored in Tupperware. Happy eating!
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